Panera Autumn Squash Soup

Why You’ll Love This Recipe

This soup captures all the nostalgic flavors of fall in one creamy bowl. Whether you’re a long-time fan of the Panera version or trying it for the first time, this copycat version is easy to make at home and incredibly satisfying. The roasted squash brings deep flavor, the pumpkin adds richness, and the gentle blend of spices gives it a warm, cozy feel. It’s naturally vegetarian and can be customized to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted butternut squash:

• 1 large butternut squash, peeled, seeded, and cut into cubes (about 6 cups or 2 lbs.)

• 2 Tbsp honey

• 2 Tbsp melted unsalted butter

• Pinch of salt and cinnamon

For the soup:

• 1 Tbsp olive oil

• 1 small yellow onion, diced

• 2 large carrots, chopped into thin rounds or diced

• 3 cloves garlic, minced

• 1 Tbsp ginger, minced

• 4 cups vegetable broth

• 2 cups apple juice or apple cider (not apple cider vinegar)

• 2 Tbsp lemon juice

• 1 Tbsp honey

• 1 tsp kosher salt

• 1/2 tsp curry powder

• 1/2 tsp ground coriander

• 1/2 tsp ground cinnamon

• 1/4 tsp fresh ground nutmeg

• 1/8 tsp ground turmeric

• 1 (15 oz) can 100% pumpkin puree (not pumpkin pie mix)

• 4 oz room temperature cream cheese

• 1/4 cup packed brown sugar

• 1/2 cup heavy cream

Garnish (optional): pepitas, cream, paprika

Directions

1. Roast the butternut squash:
   Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper. Toss the cubed butternut squash with honey, melted butter, a pinch of salt, and cinnamon. Spread in a single layer and roast for about 25 minutes, until caramelized and fork-tender.

2. Sauté aromatics:
   In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté for about 5 minutes, until softened. Stir occasionally.

3. Add carrots, garlic, and ginger:
   Stir in the carrots, minced garlic, and ginger. Cook for 1–2 minutes until fragrant.

4. Combine ingredients:
   Add the roasted squash to the pot. Pour in the vegetable broth, apple juice, lemon juice, and honey. Stir in the salt, curry powder, coriander, cinnamon, nutmeg, and turmeric.

5. Simmer:
   Bring everything to a boil, then reduce heat to medium-low. Simmer for about 10 minutes, or until the carrots are fully tender.

6. Blend:
   Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches using a countertop blender, being careful with the hot liquid.

7. Add creamy elements:
   Stir in the pumpkin puree, cream cheese, brown sugar, and heavy cream. Let it simmer for a few more minutes, stirring until the cream cheese is melted and fully incorporated.

8. Serve:
   Ladle the soup into bowls and garnish with a drizzle of cream, pepitas, or a sprinkle of paprika if desired.

Servings and timing

Servings: 8
Prep time: 35 minutes
Cook time: 50 minutes
Total time: 1 hour 25 minutes

Variations

• Make it vegan: Use coconut cream or a plant-based cream alternative instead of heavy cream and cream cheese. Swap the honey for maple syrup.

• Spice it up: Add a pinch of cayenne or a splash of hot sauce for a spicier kick.

• Less sweet: Omit the added brown sugar and honey in the soup if you prefer a more savory flavor.

• Add protein: Stir in some cooked lentils or white beans for a more filling meal.

• Roasted apple: Toss in a chopped roasted apple with the squash for added depth and flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let it cool completely, then transfer to freezer-safe containers and freeze for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You can also microwave individual servings in 30-second intervals.

FAQs

What makes this soup taste like the Panera version?

The combination of roasted squash, pumpkin, apple juice, warm spices, and cream captures the flavor and texture of Panera’s Autumn Squash Soup.

Can I use frozen butternut squash?

Yes, but the flavor may be slightly less rich than roasting fresh squash. If using frozen, roast it until golden before adding to the soup.

Is this soup gluten-free?

Yes, all the ingredients used are naturally gluten-free. Just be sure to double-check product labels.

Can I leave out the cream cheese?

Yes. The cream cheese adds richness and slight tang, but you can omit it or use a dairy-free alternative.

What type of apple juice should I use?

Use 100% apple juice or fresh apple cider. Avoid apple cider vinegar or sweetened apple drinks.

How do I make this soup thicker?

Simmer the soup longer uncovered to reduce it, or add an extra scoop of pumpkin puree.

How can I make this soup smoother?

Use a high-speed blender in batches for an ultra-silky texture, or blend longer with an immersion blender.

Is this soup kid-friendly?

Yes! Kids often enjoy the natural sweetness of this soup. You can reduce the spices slightly for picky eaters.

Can I make this soup ahead of time?

Absolutely. This soup tastes even better the next day after the flavors meld. Make a day ahead and reheat before serving.

What toppings go well with this soup?

Try roasted pepitas, a swirl of cream, paprika, or even croutons for added texture and flavor.

Conclusion

This Panera Autumn Squash Soup copycat recipe is a perfect way to bring seasonal warmth to your kitchen. It’s creamy, slightly sweet, and packed with fall flavor, making it a delicious appetizer or main dish throughout the colder months. Whether you’re serving a crowd or meal prepping for the week, this soup is sure to satisfy.